Delicious Living
Ingredients
  • COCONUT CRUST
  • 1/4 cup date sugar
  • 1/3 cup whole-wheat pastry flour (OR 1-to-1 gluten-free flour blend)
  • 3 tablespoons coconut flour
  • 1 cup unsweetened grated dried coconut
  • 1/3 cup coconut oil
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons water
  • 1/4 teaspoon lemon juice
  • FILLING
  • 1/2 cup Yogurt Cream (see "Build a better tart")
  • 1/2-1 tablespoon grated fresh ginger
  • 1 fresh mango, cut into 1/4-inch pieces
  • 1 cup fresh pineapple, cut into 1/4-inch pieces
  • 1 kiwi, peeled, cut crosswise into 1/8-inch slices
  • 2 tablespoons Citrus Glaze (see "Build a better tart"), warmed
  • Edible pansies (for garnish)

Tropical Tarts with Coconut Crust

Staff | Delicious Living
  • Serves: 10 people
  • Calories per serving: 185

If you love ginger, this one's for you, especially if you use the greater amount. Ingredient tip: Look for high-fiber coconut flour in the baking section of your natural market.

To make the crust gluten free, use an all-purpose gluten free flour blend, such as Bob's Red Mill's Gluten Free 1-to-1 Baking Flour.

For Yogurt Cream and Citrus Glaze recipes, see: Build a better tart.

Directions
  1. In a food processor, combine sugar, flours, grated coconut, coconut oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into individual tartlet shells, or a 9-inch tart or springform pan and 1 inch up the sides. (If making ahead, wrap in foil and freeze.)
  2. Preheat oven to 400°. Place tart pan(s) on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack.
  3. When cool, remove pan sides and place on a serving plate. Mix Yogurt Cream with ginger; spread on crust. Arrange mango, pineapple, and kiwi in alternating rings. Brush with glaze. Garnish and serve.

PER SERVING: 185 cal, 50% fat cal, 11g fat, 9g sat fat, 1mg chol, 2g protein, 22g carb, 3g fiber, 39mg sodium

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